Instant Pot Roasted Red Pepper Hummus

bowl of hummus with carrot and celery sticks.

Serve this roasted red pepper hummus with fresh vegetables and crackers as an appetizer or spread in on your favorite sandwich wrap for a burst of flavor.

4.75 from 8 votes

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Prep Time: 10

Cook Time: 55

Total Time: 1 5

Servings:

Author: Kris Bordessa

Ingredients

1 cup dry garbanzo beans rinsed and sorted
3 cups chicken broth
½ cup roasted red peppers see how to roast red peppers above
3 tablespoons lemon juice
3 tablespoons tahini
2 cloves garlic
½ teaspoon sea salt
¼ teaspoon ground cumin
2 tablespoons extra virgin olive oil

Instructions

Combine chickpeas and chicken broth in the inner pot of the Instant Pot.
1 cup dry garbanzo beans, 3 cups chicken broth
Turn pressure valve to sealing and set manual pressure on high for 40 minutes.
Do a natural release when pressure time has finished, letting the rest of the pressure out after 15 minutes.
Drain chickpeas, reserving a half cup of cooking liquid to thin hummus if necessary.
Place chickpeas in the bowl of a food processor and blend to a creamy consistency. Add red peppers and remaining ingredients and continue processing until desired consistency is reached.
½ cup roasted red peppers, 3 tablespoons lemon juice, 3 tablespoons tahini, 2 cloves garlic, 1/2 teaspoon sea salt, 1/4 teaspoon ground cumin, 2 tablespoons extra virgin olive oil

Notes

To make this recipe suitable for your vegan and vegetarian friends, simply use water or vegetable broth instead of chicken broth.
Don't have an Instant Pot? No worries. You can cook them on the stove top, too. Soak one cup of dry garbanzo beans overnight, making sure they’re covered by about 4″ of water. Drain and rinse beans. Put garbanzo beans in a stock pot, again covering them with about 4″ of water. Gently boil for about an hour or until beans are soft. Drain.
To use canned beans, substitute the dry beans with three cups of canned beans and eliminate the cooking process. Drain the canned beans, reserving the liquid.
To roast peppers, place de-seeded pepper halves, skin side up, in a cast iron skillet or baking dish. Broil in a hot oven for about five minutes, until skin begins to blister and brown. Cool peppers slightly and use your fingers to pull the skin from the roasted red peppers.

Nutrition

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